POZOLE ROJO
Steps:
- Diced avocado, crema, crumbled queso fresco, thinly sliced green cabbage, chopped white onion, sliced radishes, fried tortilla strips, dried chile de arbol and lime wedges, for serving
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Arrange the ancho, guajillo, pasilla and morita chiles on a rimmed baking sheet in an even layer and toast until beginning to brown (being careful not to char) and very fragrant and smells like toasted nuts, about 5 minutes. Let cool on the baking sheet.
- Increase the oven to 450 degrees F. Spread the hominy in an even layer on a foil-lined rimmed baking sheet and roast, tossing once, until lightly toasted, very fragrant and just beginning to brown on the edges of the baking sheet, 15 to 20 minutes.
- Meanwhile, heat the oil in a large Dutch oven or large heavy pot over medium-high heat. Add the pork and cook, turning occasionally, until browned on the two largest sides, 10 to 12 minutes. Transfer to a large plate.
- Add the garlic, onions and 6 1/2 teaspoons salt to the same pot. Reduce the heat to medium and cook, stirring occasionally, until the onions are tender and beginning to brown, 8 to 10 minutes. Add the toasted chiles, oregano, peppercorns, clove and 10 cups water to the pot and bring to a boil. Nestle the pork into the pot; the liquid should come halfway up the sides of the pork. Arrange the cilantro, mint and bay leaves around the pork. Cover, reduce to low and cook until the pork is very tender and shreds easily, 2 to 2 1/2 hours.
- Remove and discard the cilantro, mint and bay leaves. Transfer the pork to a large plate. When cool enough to handle, shred the pork into large pieces. Loosely cover with plastic wrap.
- Working in batches, puree the cooking broth and aromatics in a blender until completely smooth and no large pieces of chile remain. Season to taste.
- Wipe the pot clean. Add the chile puree and toasted hominy and simmer over medium heat, uncovered, until the flavors meld, the broth is rich and the hominy has plumped up and is tender, about 20 minutes.
- Stir the reserved pork into the pozole and cook until heated through, about 5 minutes.
- Divide the posole among bowls. Top with desired toppings and a squeeze of lime.
- The posole can be made up to 3 days ahead. Let cool; cover and chill.
BEST POZOLE ROJO
Steps:
- Rub the pork down with a little salt and some freshly ground black pepper. Heat the lard/oil over high heat in a heavy stock pot or Dutch oven and sear the pork on all sides until nicely browned. Remove and set aside.
- Lower the heat to medium-high and add the onions, cooking until lightly browned. Add the garlic and cumin and cook for another minute.
- Return the pork roast and add the chicken broth. Add the Homemade Authentic Red Chile Sauce along with the bay leaves, salt, pepper, Mexican oregano and smoked paprika.Simmer covered over low heat for 2-3 hours or until the roast is fork tender and falls apart.
- Transfer the roast to a plate and use two forks to shred the meat.Return the shredded pork to the pot, stir in the masa harina and add the drained hominy.Simmer covered for another hour. Stir in the cilantro and simmer another 5 minutes. Add more salt and pepper to taste.
- Serve garnished with shredded green cabbage, sliced red radishes, diced avocado, sliced limes, chopped cilantro, etc. Want some crunch? Add some toasted tortilla strips.
- To Make This In The Slow Cooker:Follow steps 1 and 2 as directed and then transfer everything to a slow cooker in step 3. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours.
Nutrition Facts : ServingSize 10 servings, Calories 255 kcal, Carbohydrate 15 g, Protein 20 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 55 mg, Sodium 647 mg, Fiber 5 g
POSOLE ROJO RECIPE
This posole rojo recipe is spicy, flavorful, and the broth is rich and decadent thanks to shredded pork shoulder.
Provided by Kylie Perrotti
Categories Dinner
Time P1DT30m
Number Of Ingredients 18
Steps:
- Cover the dry hominy with water and soak overnight. Drain and rinse and set aside.
- Pat the pork dry and season all over with salt and pepper.
- Heat 2 tablespoons oil in a large pot over medium-high heat. Add the pork, in batches if necessary, and cook without moving for 4-5 minutes per side until well-browned.
- Cover with 8 cups water and add the quartered onion, garlic, a few shakes more of salt and pepper, paprika, and the oregano. Bring to a boil and then reduce heat and simmer for 3 hours.
- After the pork has simmered for 3 hours, use tongs to transfer the pork to a large bowl and shred it into large pieces.
- Pour the broth through a fine-mesh sieve into a bowl and discard all the solids. Reserve the broth.
- Return the pot back to the stove.
- While the pork is cooking, prepare the chili paste. Heat a dry skillet over medium heat. Once hot, add the chiles and cook for 1-3 minutes until blistered and browned all over. Transfer to a plate. Remove the stems and the seeds.
- In a saucepan, cover the chiles with 1 cup of water and a sprinkle of salt. Bring to a boil, reduce heat, and simmer for 15 minutes or until softened.
- Transfer the chiles and liquid to a food processor and pulse until a paste forms. Set aside.
- Heat the remaining 1 tablespoon neutral oil in the pot over medium high heat. Once hot, add the diced onion and cook for 5 minutes until softened. Pour in the broth and scrape up any browned bits stuck to the bottom.
- Add the reserved pork, drained hominy, and the chili paste and stir to incorporate the paste. Bring to a boil and then reduce heat and simmer for 45 minutes or until the hominy is tender but still a bit chewy. Taste and season to your preference. Turn off the heat. Note: Stir the posole occasionally and add water as necessary to keep the hominy from sticking.
- Ladle the posole into bowls and garnish as desired. Enjoy!
Nutrition Facts : Calories 331 kcal, Carbohydrate 17 g, Protein 34 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 111 mg, Sodium 463 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 8 g, ServingSize 1 serving
POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)
The traditional Mexican dish in the red version: pork and hominy in a thick broth colored and flavored with guajillo chiles. Serve with tortilla chips.
Provided by Consuelo Aguilar
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 3h53m
Yield 8
Number Of Ingredients 16
Steps:
- Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
- Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
- Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
- Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
- Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
- Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
- Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.
Nutrition Facts : Calories 407.7 calories, Carbohydrate 35.3 g, Cholesterol 81 mg, Fat 17.2 g, Fiber 9.1 g, Protein 29.8 g, SaturatedFat 5.6 g, Sodium 517.1 mg, Sugar 4.6 g
PARTY POSOLE ROJO
The last time we threw a dinner party with multiple courses and matching dinnerware was...well, we can't remember. When we entertain, we want everyone to have fun-including the host. Enter posole, one of the tastiest, prettiest one-pot dishes on earth. Make ahead and all that's left to do is ice some beers and set out all the toppings. This is no-stress party food for the win.
Provided by Anna Stockwell
Categories Bon Appétit Soup/Stew Dinner Party Hominy/Cornmeal/Masa Pork Rib Pork Cumin Chile Pepper Garlic
Yield 12 servings
Number Of Ingredients 18
Steps:
- Posole:
- Drain hominy and place in a large heavy pot; add onions, bay leaves, peppercorns, 2 Tbsp. salt, and 12 cups water. Cover and bring to a boil. Reduce heat to medium-low; simmer, still covered, stirring occasionally, until hominy starts to soften (some skins will split), about 1 hour.
- Sprinkle pork all over with cumin and remaining 1 Tbsp. salt. Add to pot along with garlic; pour in water to cover by 1". Partially cover pot and cook, stirring occasionally and adding more water as needed to keep ingredients covered, until hominy is tender (some may unfurl like popped popcorn, and that's okay) and pork is fall-apart tender, about 2 1/2 hours.
- Chile purée and assembly:
- While the posole is cooking, make the chile purée. Wearing gloves if you have them, remove stems from chiles and shake out and discard most of the seeds (for more heat, keep more seeds). Transfer to a large bowl and add onion and garlic; pour in boiling water to cover. Let sit until chiles are softened, about 30 minutes.
- Drain chile mixture, reserving soaking liquid, and transfer chiles, onion, and garlic to a blender. Add vinegar, brown sugar, 1 tsp. salt, and 1 cup soaking liquid and blend until smooth.
- When posole is done, remove pork, onions, and bay leaves from pot (keep posole simmering). Transfer pork to a plate; discard onions and bay leaves. Let pork cool slightly, then pick meat from bones, discarding any cartilage and larger pieces of fat. Shred meat into bite-size pieces and return to pot; discard bones.
- Stir chile purée into posole and let simmer 30 minutes to allow flavors to meld. Taste and season with more salt.
- Divide posole among bowls. Serve with avocado, cilantro, cabbage, jalapeños, radishes, lime wedges, sour cream, tortilla chips, and hot sauce alongside for topping.
- Do Ahead
- Posole can be made 4 days ahead. Let cool, then cover and chill.
POSOLE ROJO
Provided by Food Network Kitchen
Categories main-dish
Time 5h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.
- Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes.
- Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours.
- Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce.
POZOLE ROJO
This is amazing Pozole. My kids love it and ask me to make it all the time. I learned to make it from my kids grandmother when we were visiting in Mexico. For the enchilada sauce try using my recipe. Enjoy!
Provided by Kate.1980
Categories Mexican
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot combine pork shoulder, salt, garlic, and water. Bring to a boil, skim surface, and add oregano and chicken broth.
- Reduce heat, cover and simmer until pork is tender, about 2 hours.
- Meanwhile chop, shred, slice, and wedge limes, onion, cilantro, radish, and cabbage. Store in containers in fridge until time to serve.
- When pork is tender remove from pot and let sit until cool enough to shred or just chop it into bite sized pieces.
- Add rinsed hominy and bring to a boil.
- Return shredded pork to pot,
- Add enchilada sauce.
- Adjust salt to taste.
- Bring to a boil, reduce heat and simmer covered for 30 minutes.
- Garnish with cabbage, cilantro, onions, radishes, toastadas, and fresh squeezed lime juice.
- Enjoy!
Nutrition Facts : Calories 566.6, Fat 33, SaturatedFat 11, Cholesterol 120.8, Sodium 1711.2, Carbohydrate 30.8, Fiber 5.4, Sugar 4.1, Protein 33.6
NEW MEXICAN POSOLE ROJO WITH FRESHLY GROUND CHILE POWDER
The star of this month's spice box, this classic New Mexican posole is a light brothed, deeply flavorful and moderately spicy stew perfect for January. Made with hominy, large kernels of puffed white corn (posole just means "dried corn" and hominy means "cooked posole"), for body and traditionally made with pork shoulder for flavor. Our ground chile powder blend of New Mexican chili peppers, ancho and guajillo chiles and arbol chiles provide fruity, peppery depth with a bit of heat. The beauty of this dish is the ability to swap in vegetables, chicken or beef for pork and garbanzo beans for the hominy (if you can't find it locally) to suit your tastes. Top with winter root vegetables, like peppery radishes, chopped cilantro and lime to brighten this fun, warming dish just before serving. It is by RawSpiceBar
Provided by Raw Spice Bar
Categories Very Low Carbs
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Brown the meat:.
- 1. Bring meat to room temperature. Pat meat dry to remove all excess liquid, generously salt.
- 2. Heat vegetable oil in a Dutch oven or pot over medium high heat, until the oil is near smoking. Add and sear the meat, until well browned on each side. Try not to move the meat while it's searing. Remove meat from pot and set aside.
- Layer the aromatics:.
- 1. Add 1 tablespoon vegetable oil to dutch oven over medium heat.
- 2. Add chopped onions, scraping up the brown bits into the mix. Allow onions to begin to brown, about 10 minutes.
- 3. Add minced garlic and cook until fragrant, about 3 minutes. Add RawspiceBar's Ground Chiles and Posole Spices in thirds until fragrant, about 5 minutes.
- 4. Increase heat to medium. Add chopped tomatoes (juice removed) and let brown, about 5 minutes. Add vegetable oil as needed to keep contents moist.
- 5. Add reserved tomato juice and sugar (or honey) & combine. Reduce heat to medium-low and simmer.
- Braise & simmer:.
- 1. Add seared meat back to pot. Cover and put in conventional oven at 275 degrees Fahrenheit. Allow to braise for 2 hours until meat is fork tender.
- 2. When tender, remove posole from Dutch oven and temporarily remove meat. Chop meat into bite size pieces, about 1 inch each, set aside.
- 3. Puree pot contents into a sauce with an immersion blender (or leave chunky, if preferred).
- 4. Add chicken stock and bring to a simmer. Add canned hominy (or garbanzo beans) and chopped meat back to the pot and allow to cook for another 40-50 minutes on stovetop over medium-low heat until hominy is softened (if using dried hominy or garbanzo beans, soak over night first).
Nutrition Facts : Calories 282, Fat 20.4, SaturatedFat 7.1, Cholesterol 80.5, Sodium 75.2, Carbohydrate 3.3, Fiber 0.5, Sugar 1.2, Protein 19.9
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